I love this dessert. It has a delicious combination of flavours and textures – the orange in the custard and the richness of the chocolate and caramel create a rich treat.
- Finely grated zest of 2 oranges
- 160 g dark chocolate buttons
- 600 ml milk
- 250 g caster sugar, plus 3 tbsp extra
- 120 ml water
- 4 large eggs
- 2 egg yolks
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 160°C (fan-forced).
Combine the orange zest and chocolate buttons in a small bowl. Bring the milk to a simmer in a small saucepan and pour over the chocolate. Stir until the chocolate has melted and the mixture is smooth, then set aside for 5 minutes.
Combine the sugar and water in a medium saucepan and stir over low heat until the sugar has dissolved. Bring to the boil and cook, without stirring, until the mixture is a caramel colour. Pour the caramel into a 20cm ceramic ovenproof dish and swirl it around to coat the sides.
Whisk the eggs, egg yolks and extra sugar in a medium bowl until well combined. Add the milk mixture and stir until smooth, then pour through a strainer into the baking dish. Place the dish in a baking tray and carefully pour hot water into the tray until it reaches halfway up the sides of the dish. Bake for 1¼ hours or until just set. Remove and allow to cool, then refrigerate for at least 6 hours or overnight.
To serve, run a warm dry knife around the edge of the dish and invert the crème caramel onto a plate.
This recipe is an extract from Sunday Life food editor Karen Martini's cookbook, Feasting.